| Type of publication: | Article |
| Entered by: | |
| Title | Relationship between quality attributes of backslopped fermented gari and the sensory and instrumental texture profile of the cooked dough (eba) |
| Bibtex cite ID | AWOYALE:2021b |
| Journal | Journal of Food Processing and Preservation |
| Year published | 2021 |
| Number | -: e16115 |
| Pages | 1-14 |
| ISSN | 0145-8892 |
| Note | WAHub; SAHub; Science Area NHH; RTB; Cassava; (gari); First published 27 October 2021 |
| URL | https://doi.org/10.1111/jfpp.16115 |
| DOI | 10.1111/jfpp.16115 |
| Peer Reviewed? | Yes |
| In Thomson Index? | Yes |
| Developing Country Author? | No |
| Make Attachment Public? | TRUE |
| Authors | |
Topics
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| BibTeX | BibTeX |
| RIS | RIS |
| Total mark: | 5 |
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